I'll be in Louisville Kentucky in three weeks and would appreciate some local knowledge. Any thoughts on breweries/brewpubs/taprooms that would be worth visiting? Also, any restaurant recommendations would be greatly appreciated. I'll be in town for three days so I can visit multiple sites.Thanks,

After 3 days of fermentation in the primary, I transferred the beer (5 gallons) into a secondary (bucket) on top of the fresh blackberries. I decided to go with six pounds. Everything seems to be going well but I have not tasted it yet. I'll post an update after I sample it this weekend.

One thing I may do next time is put the fruit in a large meshed hop bag to avoid transferring solids when I rack the beer. At this point I'm not sure how I am going to avoid clogging when I rack the beer. Some of the berries sank to the bottom and some floated to the top. Any thoughts?

I picked 8 pounds of blackberries last weekend and plan on brewing with them this weekend. I would appreciate any info/experiences that y’all might have as it relates to styles that would marry well with blackberries.

I was thinking of a Northern English Brown. Also, I was intrigued by the Golden Strong with raspberries that was discussed on the last Sunday Session.

I imagine big-ass hoppy beers are out of the question. Also, it’s for the holidays, so beers that need to age over 2 months are out.

A higher entry fee, to which I am not opposed, might reduce the practice of entering a single beer over multiple catagories, thus reducing the load on the judges and in turn, lead to an increased focus on the specific style being judged.

I agree with some of the earlier posts; anything we can do to make things easier for the judges would benefit the competition.

So my buddy and I had an idea (keep in mind, we had been drinking); we want to do a 10 gallon batch of a low gravity beer on our 5 gallon system.

We figured that we could double the grain bill for a low gravity beer and it will fit in our mash tun, but we only have the capacity to boil 7 gallons.

So if we simply double a low-gravity recipe, process it like a high-gravity 5 gallon batch, then add water prior to fermentation to equal 10 gallons would we end up with two five gallon batches of a low-gravity beer that would taste similar to the original 5 gallon recipe?